2 cups vegetable broth
1/4 cup heavy cream
1/4 cup evaporated milk [or regular milk]
1 cup old fashioned grits
4 tablespoons unsalted butter
1/4 pound gouda cheese (freshly grated)
FOR THE SAUCE:
1/4 cup heavy cream
1/4 cup evaporated milk
2 tablespoons butter
3 tablespoons minced onion
1/2 tablespoon minced garlic [approx. 2 cloves]
1 cup spinach (chopped or torn)
1 cup portobello mushroom (chopped or sliced)
2 tablespoons chopped green onion
salt, pepper, and hot sauce to taste
a drizzle of oil for sautéing
FOR THE SHRIMP:
1/2 pound shrimp large, peeled and deveined (tail on
salt to taste
As a quick note before you start: having everything prepped and ready to toss together ahead of time will save
time. You can also multitask by starting the grits first and, while they cook, whip up the sauce and shrimp. This
way they'll all be done around the same time so you can plate it all up and dig in!
First bring vegetable broth to a boil in medium-sized pot. At a rolling boil, add in grits and stir constantly. Reduce
heat to lowest setting and simmer for 30-40 minutes, stirring occasionally.
When the grits start to soak up the broth, add in the evaporated milk and stir. Once their time is just about up, fold
in the butter and heavy cream. Lastly add the grated gouda and stir thoroughly until smooth and creamy.
While the grits are simmering away, bring a large non-stick pan to medium heat and saute the onion and garlic in
a teeny drizzle of your favorite olive oil, taking care not to burn the garlic.
Once tender, add in butter, mushrooms, and shrimp and saute until the shrimp are just barely opaque before
scooping out the shrimp and setting them aside. This way when you add the shrimp back to the pan they can
continue cooking without overcooking. You can also choose to simply saute the shrimp at the very end, if desired!
After removing the shrimp, add spinach, green onion, milk, and heavy cream and allow it to simmer while you stir
to reduce the sauce.Once it reaches desired thickness, season with a pinch of salt and pepper and a dash of hot
sauce, to taste.
Pour sauce into a bowl and add a drizzle of oil to your now-empty pan. Turn up the heat and finish cooking the
shrimp, seasoning it with garlic powder, cayenne, parsley and salt, if desired.
Ready to eat? Spoon the sauce and shrimp onto heaping mounds of the cheese grits and top with chopped green
onion and a pinch of red pepper flakes. Make token "MMMmmMMmm!" sounds as you shove heaping spoonfuls
into your face.